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Thursday, September 18, 2008

#27 Lemon Meringue

These came before coconut, but are being posted after. So technically they're #26 chronologically.

These might be the best cupcakes I've ever made.

1 c. milk (soy, almond, cow)
4 tsp. lemon juice
zest of 2 lemons
1 1/4 c. flour (baking or all purpose)
3/4 t. baking powder
1/2 t. salt
1/3 c. oil
3/4 c. sugar

Preheat the oven to 350F.
Mix together the milk and the vinegar and let it sit for a minute, to curdle.
Dump everything else into the bowl, mix.
Pour into cupcake pan or cupcake liners or whatever.

Bake 20 - 22 minutes.

Filling: Lemon Curd

Lemon juice ~2 tbsp
Lemon Zest
Shortening ~ 1/4c.
Icing sugar ~ 2c.

120g sugar for every 2 egg whites

Beat together until super fluffy and can hold over your head upside down.
Bake at 200F for 60 odd minutes, allow to cool in the oven.

Fill cupcakes with curd, top with icing and a meringue cookie on top.

#24 / 25 Summer Fruit and White Chocolate, carrot and brown butter

This is another juicer cast-off recipe, that I think went very well. It was summery and fruity and delicious.

The fruits were kiwis and apples and berries and melons.

Cupcake Recipe - where it says 'vegetable pulp' use fruits.

Icing was white chocolate, cream, and some brown sugar.

Carrot cake with brown butter were delicious (minis, above). Brown butter & brown sugar made up the frosting, and the cake was the same as above, but with carrot pulp only.

Wednesday, September 10, 2008

#26: Coconut

Right. I have three pending which I didn't post yet (actually maybe 4.. I'm a bad updater). They're coming, I promise.

Coconut Cupcakes were a specific request from MzSavage, since she's LEAVING US FOREVER for a new province.

Recipe Here


I forgot to get cream cheese, but I did have coconut milk, margerine, and icing sugar, so:

Coconut Milk (1tb)
Margerine (1/4 c.)
Icing Sugar (+/- 2 c.)

Roll the tops in shreddy coconut so that you don't have to worry about your poor, poor icing skills.

No photos this time.